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Winter Vegetarian Stew with Edamame and Toasted Almonds
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Description
An array of colorful winter vegetables with a touch of honey and fresh orange juice. Served on a bed of protein packed quinoa and topped with toasted almonds.
Ingredients
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Yellow Onion, Diced
- 4 cloves Garlic, Minced
- 1 pound Butternut Squash, Peeled And Cubed
- 4 Red Skinned Potatoes, Washed And Cubed
- 1 Turnip, Peeled And Cubed
- 1 teaspoon Cumin
- ½ teaspoons Nutmeg
- 2 cups Vegetable Broth
- 1 can (14 Oz. Size) Diced Tomatoes
- 2 Tablespoons Honey
- ½ cups Orange Juice
- 4 cups Kale, Chopped
- 1 cup Shelled Edamame
- Salt And Pepper, to taste
- 4 cups Cooked Quinoa
- Slivered Almonds And Goat Cheese, Optional For Garnish
Preparation
In a large saucepan heat oil and butter on medium. Once heated add onion and garlic. Cook until onion is translucent. Add squash, potatoes, turnip, cumin and nutmeg. Cook and stir for 3 minutes. Add broth, tomatoes, honey and orange juice. Bring to a boil then reduce heat, cover the pot and simmer for 20-30 minutes. Be sure all vegetables are tender when pierced with a fork.
Then stir in kale and edamame. Cook until kale has wilted slightly. Salt and pepper to taste.
Serve over cooked quinoa. Garnish with almonds and goat cheese if desired.
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